Creamy Lasagna Soup

So, here’s the thing, I love lasagna.  I mean, I really love lasagna. It has always been, and will always be, one of my absolute favorite comfort foods.  It’s the first thing someone taught me how to cook when I moved away from home, and for years it was my go-to dish to make for a group of people.  As much as I love lasagna, I don’t always feel like putting in the effort to make it. It’s definitely a labor of love kind of dish. That’s what I adore about this recipe.  It’s super simple. It’s also loaded with tons of veggies to fill you up.

Pro tip: The starch from the noodles really thickens the soup up and makes it creamy.  You have to stir it frequently while the noodles are cooking and be sure to scatter them when you add them to the pot.  If you add one big clump of noodles they’ll stick together, and if you don’t stir them they’ll stick to the bottom of the pot.  You can cook them in a separate pot if you like, but the soup won’t be as thick and creamy.

Have you tried this recipe?  What did you think of it? Let me know in the comments below!

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Creamy Lasagna Soup (Vegan, Gluten Free, Oil Free):

Prep Time 10 minutes

Cook Time 32 minutes

Total Time 42 minutes

Servings 8 servings

Ingredients

• 2 cups dry navy beans soaked overnight
• 12 cups water
• 1 Tablespoon kosher salt
• 1 Tablespoon vegan and gluten free bouillon
• 1 medium yellow onion chopped
• 3 medium cloves garlic diced
• 2 Tablespoons tomato paste
• 1 can crushed tomatoes 28 ounces or 794 grams
• 1 Tablespoon dried basil
• 1 Tablespoon dried parsley
• 8-16 ounces mushrooms (chopped, depending on preference)
• 2 small zucchini chopped into ¼” pieces
• 1 block extra firm tofu cut into ¼” cubes, 16 ounces or 454 grams
• 1 package gluten free lasagna noodles broken into 2”-3” pieces, 10 ounces or 283 grams
• 1 bag raw spinach cut into ½” strips, 9 ounces or 255 grams
• 2 cups gluten free soy milk unflavored and unsweetened

Instructions

1. In a large pot, combine the water, soaked navy beans, salt, bouillon, onion, garlic, tomato paste, crushed tomatoes, dried basil, and dried parsley.
2. Bring to a boil. Boil uncovered for 20 minutes.
3. Add in the mushrooms, zucchini, tofu, and lasagna noodle pieces. Stir constantly while adding the lasagna noodle pieces to prevent them sticking together (try to scatter them throughout the pot and avoid adding a clump of them).
4. Boil for 12 minutes, or until the lasagna noodles are cooked through. Stir once a minute while cooking to prevent the noodles from sticking to the bottom of the pot.
5. Remove from heat and stir in the spinach to cook.
6. Stir in the soy milk.

If you’re looking for a lighter soup recipe, I’d definitely recommend Harriet’s Roasted Tomato and Red Pepper Soup.  I absolutely adore the addition of balsamic – it pairs perfectly with the tomatoes.